Mushrooms may rarely be a marquee ingredient, but chefs at high-end establishments, vegetarian eateries and large chains alike say mushrooms’ ability to enhance the flavors and textures of dishes make them an indispensable part of their kitchen arsenals. On Manhattan’s Upper East Side at davidburke & donatella, mushroom cavatelli with braised short ribs is one of the restaurant’s signature dishes. For the pasta, executive chef Eric Hara sautés a mix of mushrooms, including ...

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